1/1 Photo of Ragoût De Pattes De Cochon (Pork Stew With Meatballs)
6 hrs 45 mins
6 hrs 15 mins
Dreamer in Ontario's Note:
This is a traditional Quebecois stew made from pork hocks. I'm looking for recipes that DH remembers from childhood. This one was found on bitsnbites.wordpress.com and grouprecipes.com .The stew is a modification of one by Jehane Benoit, a famous Quebec cook. For a richer stock, caramelize you onions and hocks until dark brown. You can use Caramelized Onions - Caramelized Onions. NOTE: The cooking time doesn't include the optional (but recommended to reduce fat content) overnight refrigeration time.
My Private Note
Units: US | Metric
- 1360.77 g pork hocks
- 4.92 ml coarse salt
- 1.23 ml pepper, freshly ground
- 2.46 ml cinnamon, ground
- 1.23 ml clove, ground
- 0.59 ml nutmeg
- 29.58 ml butter, to caramelize onions
- 29.58 ml fat, ie shortening, lard, to brown hocks
- 946.36-1419.54 ml water
- 1 chicken bouillon cube
- 236.59 ml onion, sliced and caramelized
- 59.16-88.74 ml flour, roasted
- 118.29 ml water
- salt, to taste
- pepper, to taste
- allspice, to taste
- 2The day before serving the ragout, season pork hocks with salt, pepper, cinnamon, cloves and nutmeg.
- 3Caramelized onions in a deep saucepan in 2 Tbsp butter (Caramelized Onions). Remove from saucepan.
- 4In same saucepan, melt 2 tbsp fat and , then brown hocks until dark brown in colour on all sides (this is the secret to a great ragout).
- 5Add water, chicken bouillon cube, and onions to pork hocks. Bring to a boil, and then simmer for at least two hours, until meat falls from bones.
- 6At this point it's a good idea to remove pork hocks from saucepan and refrigerate the hocks and ragout overnight in fridge so that you can.
- 7Remove/skim the congealed fat.
- 8Roast flour in 350F oven until caramel brown. This takes about 1 hour. (should be dark brown but not burnt so keep an eye on it). Alternatively you may brown the flour in a hot dry pan (No oil!), stirring continuously until it's a rich, deep, brown colour. (You must be careful not to burn the flour by controlling the temperature of your pan and stirring constantly until done).
- 9Remove meat from bone and set aside.
- 10Thicken ragout by using a jar or blender to mix the roasted flour with the 1/2 cup water and pour into the ragout, stirring until well mixed and broth has thickened to a nice consistency.
- 11Season with salt, pepper and allspice to taste.
- 12Add cooked pork meatballs and pork meat and heat thoroughly.
- 13MEAT BALLS:.
- 14Mix all ingredients and pat mixture into a 1 inch thick rectangle, then cut into 1 inch squares.
- 15Shape each square into a 1 inch meatball.
- 16Bake in 400F oven for 10 minutes.
- 17Add to Ragoût de pattes to complete cooking.
- 18Ragout is sometimes served with boiled or mashed potatoes.
Browse Our Top Stew Recipes
You Might Also Like...View All Stew Recipes
Nutritional Facts for Ragoût De Pattes De Cochon (Pork Stew With Meatballs)
Serving Size: 1 (269 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 378.2
- Calories from Fat 254
- Total Fat 28.2 g
- Saturated Fat 11.6 g
- Cholesterol 103.3 mg
- Sodium 644.0 mg
- Total Carbohydrate 4.3 g
- Dietary Fiber 0.4 g
- Sugars 0.7 g
- Protein 25.1 g
The following items or measurements are not included: